JPH0355088B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) This invention relates to a method for producing dried apples. More specifically, the present invention relates to a method for producing dried apples by a freeze-drying method that does not cause discoloration of the epidermis or browning of the pulp.

(Conventional technology) Most dried apples are produced by sun drying or hot air drying, but to obtain high quality products or to dry apple juice, foam drying, non-heating spray drying, and pressure drying are used. , freeze-drying methods, etc. have been adopted.

In addition, apples contain a lot of oxidizing enzymes and are prone to browning, so apples with weak oxidizing enzymes such as Kogyoku and Asahi are used, and if a strong aroma is desired, starking is used.

Furthermore, with conventional dried apples, the skin pigment fades, so only the skin and pulp are dried.

(Problem to be solved by the invention) Due to its principle, the freeze-drying method makes it possible to obtain products with superior quality compared to other drying methods, but the quality of the product still depends on the raw materials and the drying process. It depends on the processing of the raw materials. In the case of apples in particular, there are problems such as strong oxidizing enzymes and easy browning, and easy discoloration of skin pigments, so different considerations are required in raw material processing compared to other fruits.

This invention was created in view of the above, and its main purpose is to clarify a method for producing dried apples that is particularly prevented from browning, has brightly colored skins, and has significantly improved taste. Other objects and advantages of the present invention will become apparent from the following description.

(Structure of the Invention) Hereinafter, the method for producing dried apples of the present invention will be explained in detail according to the production steps.

A. Slicing process Weigh and wash the apples, core them, or leave them as they are to remove the flower drop and stem, and then slice them into 6-7 mm thick pieces using a knife or slicer. In this case, you can leave it whole, or you can cut it in half and then slice it.

The sliced apples are soaked in an antioxidant solution containing salt, vitamin C, etc.

B Pre-treatment step 1 (vacuum treatment) This step is to prevent browning of the pulp, and contains 3 parts by weight of vitamin C, 3 parts by weight of citric acid, 4 parts by weight of common salt, 2 parts by weight of granulated sugar, 30 parts of fructose, 40 parts by weight of glucose, 60 parts by weight, etc. Sprinkle a vacuum treatment solution prepared by dissolving 200 parts by weight of a mixed seasoning mixture consisting of ingredients such as butter, wine, flavorings, etc. in 1 part water, which may be added as needed, over apples stored in a vacuum container, cover with a lid, and operate the vacuum pump. Air is removed from the container and the apple pulp, and then air is gradually introduced into the container. At this time, the vacuum treatment liquid described above is injected into the apple pulp by atmospheric pressure, and its components prevent browning and maintain good flavor. When the pressure inside the container returns to normal pressure, the apples are taken out and transferred to the next process.

C. Pretreatment step 2 (blanching) The apples that have undergone the pretreatment are blanched at around 80°C for a few seconds. Steam may also be used. This process destroys the enzymes and cells on the surface of the apple pulp, preventing browning, and the epidermis develops anthrean pigment, giving it a beautiful red epidermis.

D. Pretreatment Step 3 (Seasoning Treatment) The apples that have undergone the pretreatment step are cooled with water and, if necessary, dehydrated, after which 2 to 3 parts of oil such as butter is sprinkled and mixed to adhere to 100 parts of the apples.

E. Pre-freezing process After the previous process, the apples are placed in trays of approximately 5 kg each and frozen at an extremely low temperature of approximately -25°C.

F. Drying process The frozen apples are placed in a vacuum freeze dryer along with the tray, and the air inside the machine is removed using a vacuum pump, and the drying rack is heated to 50 to 60℃ at the beginning and 45℃ in the middle and later stages for about 20 hours while drying. conduct.

G. Sorting/Packaging Once drying is complete, the materials are sorted and packaged by shape or grade in a low-humidity environment.

(Effects of the Invention) Since the method for producing dried apples of the present invention is as described above, it is possible to achieve the above-mentioned objects. In particular, in addition to effectively preventing browning of fruit pulp,
With conventional products, the skin fades and loses its beauty, so a peeling process is necessary, but with the manufacturing method of this invention, the skin is brightly colored and resistant to fading, which also reduces appetite. Furthermore, it is possible to produce high quality dried apples that are delicious and have a good flavor due to the addition of butter, sugar, wine, etc. during the processing process.

Another advantage is that even apples of high quality with a high content of oxidative enzymes can be used.

Claims (1)

[Claims] 1. Slice the weighed and washed apples with the skin on, then store the sliced apples in a vacuum container, and place a mixed seasoning mixture containing at least citric acid, salt, and sugar dissolved in water around the apples in a vacuum container. Degassed in the presence of a processing solution, then heated to 80°C.
After blanching or steaming for a few seconds around ℃,
Characterized by pre-freezing and vacuum freeze-drying,
A method for producing dried apples without discoloration of the epidermis and browning of the pulp.